Smoked Salmon Spaghetti Carbonara
This Smoked Salmon Spaghetti Carbonara is a great, slimming-friendly twist on an old favourite – and low calorie and Points too!
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NutritionPer Serving
- Calories314
- Carbs24g
- Protein20g
- Fat10g
- Saturates3g
- Sugars3g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This Smoked Salmon Spaghetti Carbonara is a great, slimming-friendly twist on an old favourite – and it’s low on calories and Points too!
Our Smoked Salmon Spaghetti Carbonara is super quick and easy to make, but feels really luxurious which makes it a perfect dinner party dish.
We’ve used smoked salmon in this recipe, but you could really use any smoked fish that you like – smoked mackerel would be delish for example – as long as you remember to adjust the calories and Points accordingly.
We love a little kick of heat in our food and so we usually serve this dish with a little sprinkling of chilli powder, but this is completely optional!
Our favourite accompaniment to this Smoked Salmon Spaghetti Carbonara has to be tender stem broccoli or asparagus tips, but it’s so filling that you can also enjoy it just as it is!
What diets is this Smoked Salmon Spaghetti Carbonara suitable for?
This Smoked Salmon Spaghetti Carbonara recipe can be made dairy free as long as you swap out the following ingredients for dairy free versions;
- Parmesan
It can also be made gluten free by swapping the following ingredients out for gluten free alternatives;
- Dried spaghetti
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
How Weight Watchers friendly is this Smoked Salmon Spaghetti Carbonara recipe?
- You need to count 10 Points per portion of this Smoked Salmon Spaghetti Carbonara recipe if you’re on WW Green.
- You need to count 8 Points per portion of this Smoked Salmon Spaghetti Carbonara recipe if you’re on WW Blue.
- You need to count 8 Points per portion of this Smoked Salmon Spaghetti Carbonara recipe if you’re on WW Purple.
Do you need any special ingredients to make Smoked Salmon Spaghetti Carbonara?
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This Smoked Salmon Spaghetti Carbonara really couldn’t be easier to make! You don’t need any fancy kitchen gadgets, just some basic equipment.
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A large saucepan is ALWAYS useful, particularly when cooking pasta, and this one from Amazon is perfect for the job!
We always find that fine graters are the best when grating cheese as it makes the cheese go soooo much further – just watch your fingers as this Deiss Micro Grater is MEGA sharp!!
How many calories are in this Smoked Salmon Spaghetti Carbonara?
There are 314 calories per portion in this Smoked Salmon Spaghetti Carbonara, which means it falls into our Everyday Light category.
This Smoked Salmon Spaghetti Carbonara is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Cook the spaghetti according to the instructions on the packet. In the last 4 minutes of cooking time, add the frozen peas into the spaghetti to cook through.
Step 2
Beat the eggs in a bowl with the finely grated parmesan, chives, garlic powder, salt and pepper.
Step 3
Drain the spaghetti and peas, but keep 250mls of the pasta water back – you’ll use this later. Keep the pasta and peas in the colander.
Step 4
Using the pan which you cooked the spaghetti and peas in, pop back on the heat and spray with low calorie cooking spray. Flake the hot smoked salmon fillets into the pan and heat through for a few minutes.
Step 5
Return the spaghetti and peas back to the saucepan with the salmon. Turn off the hob and remove the pan from the heat. Add the beaten egg mix, along with the pasta water and stir thoroughly, ensuring all the spaghetti is coated in the egg – this should take a couple of minutes.
Step 6
Serve immediately and top with a little sprinkle of parmesan if required!
What could I serve with this Smoked Salmon Spaghetti Carbonara?
This Smoked Salmon Spaghetti Carbonara works really well when served with tender stem broccoli or asparagus tips. We also love it with any of the following dishes:
How do you know when Smoked Salmon Spaghetti Carbonara is cooked?
Your Smoked Salmon Spaghetti Carbonara is ready when the spaghetti is cooked through and it’s all coated in the egg. Remember to take your pan off the heat before adding the egg as otherwise it’ll scramble!
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Smoked Salmon Spaghetti Carbonara in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Smoked Salmon Spaghetti Carbonara in the fridge for approximately 2 days or so.
Can I freeze Smoked Salmon Spaghetti Carbonara?
No, we don’t recommend freezing this dish.
How do I reheat Smoked Salmon Spaghetti Carbonara?
From chilled: This dish really is best served fresh, but if you want to reheat it then you’ll need to be really careful so that the eggs don’t scramble. We’d recommend heating very gently in a pan and adding a little hot water to loosen the sauce.
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Smoked Salmon Spaghetti Carbonara
This Smoked Salmon Spaghetti Carbonara is a great, slimming-friendly twist on an old favourite - and low calorie and Points too!
-
Prep Time
5 MINS
-
Cook Time
10 MINS
- KCals 314
- Carbs 24G
- WW Points:
- 10 Green
- 8 Blue
- 8 Purple
Instructions
- Cook the spag according to the instructions on the packet. In the last 4 minutes of cooking time, add the frozen peas into the spaghetti to cook through.
- Beat the eggs in a bowl with the finely grated parmesan, chives, garlic powder, salt and pepper.
- Drain the spaghetti and peas, but keep 250mls/1 cup of the pasta water back - you'll use this later. Keep the pasta and peas in the colander.
- Using the pan which you cooked the spaghetti and peas in, pop back on the heat and spray with low calorie cooking spray. Flake the hot smoked salmon fillets into the pan and heat through for a few minutes.
- Return the spaghetti and peas back to the saucepan with the salmon. Turn off the hob and remove the pan from the heat. Add the beaten egg mix, along with the pasta water and stir thoroughly, ensuring all the spaghetti is coated in the egg - this should take a couple of minutes.
- Serve immediately and top with a little sprinkle of parmesan if required!
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19 comments
See what others have to say
Rachel HomewoodFriday 28th August 2020
My smoked salmon fillets got substituted on my shopping so ended up with regular salmon fillets. Will this still work out as well?
LisaFriday 28th August 2020
Hi Rachel.
It’ll still be tasty, you just won’t get the smoky flavour.
EllenWednesday 10th June 2020
I wish the American weight/volume equivalents were provided. But no problem, they are easily found.
This recipe looks delish!
LisaThursday 11th June 2020
Hi Ellen. If you scroll down to the end of the recipe page, there is a recipe card. On the left hand side you will see a button to change from metric measurements to imperial. Hope this helps!
Jade BWednesday 8th April 2020
This was gorgeous! Swapped out the cheese for 60g of Lightest Philadelphia, used 2 garlic gloves instead and added spinach and mushrooms. Nice and quick too!
Sharon FitzpatrickWednesday 13th May 2020
Hi Jade, thanks for letting us know how you’ve adapted this recipe, it sounds great! Thanks for sharing your idea.
Catriona DeaconSaturday 4th January 2020
This was absolutely delicious. I halved it as I was just cooking for 2, but my partner thinks I should have left it as 4. I think he enjoyed it that much that he’d easily eat the leftovers before they had a chance to cool ?
Holly LevellFriday 15th May 2020
Hi Catriona, so glad to hear you and your husband enjoyed this recipe!
WendySaturday 21st September 2019
Enjoyed this meal
Emma TMonday 23rd September 2019
So glad you enjoyed it!
Denise WildeThursday 1st August 2019
Definitely making this delicious relief soo.
CharleyThursday 11th July 2019
Would this be okay batch cook and freeze/put in the fridge for my lunches for the week?
Sharon FitzpatrickFriday 8th May 2020
Hi Charley, This dish is not suitable for freezing or batch cooking.You could keep it in the fridge for about 2 days and reheat by following the instructions in the recipe. Ideally, this dish is best eaten freshly made. Hope this helps and thanks for getting in touch.
OrlaMonday 29th April 2019
Really delicious, I added quark too to make it extra creamy. Just wondering, is it okay to reheat or will it make the eggs scramble?
Emma TMonday 3rd June 2019
Hi Orla,
I’ve not tried reheating it but I think you’re right about it cooking the eggs – you could try reheating very gently and add a little hot water in ????
Julie ButlerWednesday 16th January 2019
Can you use fresh garlic instead of granules, if so how much ?
BernieTuesday 6th November 2018
Absolutely delicious!
Just made this for lunch and it was soooo tasty, I will definately be making this again!
NicoleMonday 5th November 2018
Can you save this in the fridge for the next day? Thinking about lunch. Thanks
ShazFriday 2nd November 2018
How can I make this for one or will it freeze in portions thanks it looks amazing
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